Pan-Seared Cod with Romesco Sauce and Garlic Potatoes

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Delicate cod fillets pan-seared to golden perfection served atop roasted garlic potatoes drizzled with smoky Romesco sauce. This Spanish recipe, ready in about 45 minutes, pairs cod fillets, olive oil, and small potatoes for a weeknight-friendly dinner. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces cod fillets, 6 oz each
• 4 tbsp olive oil, divided
• 1 lb small potatoes, halved
• 5 garlic cloves, minced
• 1 tsp smoked paprika
• 1 cup roasted red peppers, drained
• 1/4 cup toasted almonds
• 1 tbsp tomato paste
• 1 tbsp red wine vinegar
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 lb halved small potatoes with 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until golden and tender.
2. Step 2: While potatoes roast, prepare Romesco sauce by blending 1 cup drained roasted red peppers, 1/4 cup toasted almonds, 1 tbsp tomato paste, 1 tbsp red wine vinegar, 1 tbsp olive oil, and 1/2 tsp salt in a food processor until smooth. Set aside.
3. Step 3: Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Season 4 cod fillets with 1/2 tsp salt and 1/2 tsp black pepper. Sear cod for 4 minutes on each side until opaque and golden crust forms.
4. Step 4: Plate roasted garlic potatoes, top with seared cod fillets, then spoon 2 tbsp Romesco sauce over each fillet. Garnish with 2 tbsp chopped fresh parsley and serve immediately.